This simple potato and lentil salad is made with four main ingredients, fresh herbs, and a bright vinaigrette. French green lentils and tender baby potatoes make it hearty enough for an easy weeknight dinner, while cherry tomatoes, scallions, parsley, and fresh oregano keep it light, fresh, and flavorful.
It is also a practical dish for entertaining because several parts can be prepared ahead of time. Cook the lentils and potatoes in advance, mix the vinaigrette, and assemble the salad shortly before serving for the best texture and flavor.
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Use the sections below to learn what makes French green lentils ideal for salads, why this recipe works so well, how to prepare it ahead, and how to make small variations while keeping the dish simple.
Beans and lentils are excellent ingredients for filling salads because they add substance without making a dish feel heavy. Lentils are especially useful because they cook relatively quickly and pair well with potatoes, fresh vegetables, and sharp dressings. For this potato and lentil salad, French green lentils are the best choice because they stay firm after cooking and hold their shape when tossed with vinaigrette.
Brown lentils can be used if needed, but they tend to soften more and may break down in the salad. French green lentils, also called Le Puy lentils, give the dish a better texture and a more satisfying bite. Combined with small yellow potatoes, juicy cherry tomatoes, scallions, parsley, and fresh oregano, they create a balanced vegan and gluten-free meal that works for lunch, dinner, or a make-ahead party dish.
🤓 What are French Green Lentils
French green lentils are small green lentils known for their firm texture and earthy flavor. They are often called Le Puy lentils and are especially useful in salads because they do not fall apart easily when cooked.
- They are smaller than many green and brown lentils and have a mottled green-gray appearance before cooking.
- Their flavor is earthy with a subtle hint of black pepper.
- They hold their shape well after cooking, which makes them an excellent choice for lentil salads, grain bowls, and meal-prep dishes.
For this recipe, their firm texture is important. The lentils are tossed with cooked potatoes, tomatoes, herbs, and vinaigrette, so a lentil that stays intact helps the salad look fresh and taste well balanced.
❤️ Why you’ll love this recipe
- Simple ingredients. The salad uses everyday ingredients: lentils, potatoes, cherry tomatoes, scallions, herbs, and a quick vinaigrette.
- Easy to prepare. There are no complicated techniques. Cook the lentils, boil the potatoes, whisk the dressing, and toss everything together.
- Great for meal prep. The lentils and potatoes can be cooked ahead and kept in the refrigerator, making dinner quick to assemble.
- Fresh and filling. The lentils and potatoes make the salad satisfying, while tomatoes and herbs keep it bright.
- Vegan and gluten-free. This potato and lentil salad works for many dietary needs without requiring substitutions.
🧅 Ingredients Notes
The recipe card below includes the full ingredient list, measurements, and step-by-step directions. These notes explain the ingredients that have the biggest impact on the flavor and texture of the salad.
- French green lentils. These lentils are ideal because they stay firm after cooking. If you cannot find them, brown lentils can be used, but the salad may have a softer texture.
- Baby yellow potatoes. Small yellow potatoes work well because they cook quickly and have a creamy texture. If the potatoes are very small, they can be used whole. Larger potatoes should be cut into bite-size pieces after cooking.
- Fresh oregano. This is the key herb in the recipe. Dried oregano does not give the same fresh, bright flavor. Fresh marjoram can be used as a substitute.
- Sherry wine vinegar. This vinegar adds a clean, sharp tang that pairs well with earthy lentils and creamy potatoes.
- Cherry tomatoes and scallions. Tomatoes add juiciness and color, while scallions bring a mild onion flavor without overpowering the salad.
🧊 Can I make this dish ahead?
- You can cook the lentils and potatoes ahead of time and store them in an airtight container in the refrigerator for 4 to 5 days.
- The vinaigrette can also be made ahead and stored in a jar at room temperature for up to one week. Shake or whisk it before using.
For the freshest result, assemble the full salad shortly before serving. Freshly sliced tomatoes and fresh herbs taste best when added at the end. If the salad is fully mixed too far in advance, the tomatoes may soften and the herbs may lose some of their brightness.
💡Ideas for Possible Variations
- For a little heat, add minced jalapeño or Serrano pepper. Remove the seeds and pith first for a cleaner flavor.
- For extra crunch, add a crisp topping just before serving.
- For more greens, fold in arugula. Its peppery bite works well with the lentils and sherry vinaigrette.
Simple Potato and Lentil Salad with Tomatoes
Ingredients
Lentil and Potato Salad
- ½ cup French lentils or 1 ¼ cups cooked lentils
- 8 ounces baby yellow potatoes
- ½ cup halved cherry tomatoes
- ¼ cup sliced scallions
- ¼ cup chopped Italian parsley
- 1 tablespoon chopped fresh oregano leaves or more, to taste
Vinaigrette
- ½ cup sherry wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
Instructions
Lentil Potato Salad
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Cook the lentils according to the package directions until tender but still firm. Drain well and set aside.
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Bring a pot of well-salted water to a boil and add the potatoes. If the baby potatoes are very small, there is no need to peel or cut them.
Reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are tender. Drain and let them cool.
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In a large bowl, toss together the sliced scallions, tomatoes, parsley, and oregano. Add the cooked lentils and potatoes, then toss with half of the vinaigrette.
Let the salad sit for a few minutes so the vinaigrette can soak in. Add more vinaigrette as desired and serve.
Vinaigrette
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Whisk together the sherry wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in the olive oil until combined.
Nutrition
Carbohydrates: 53.8g |
Protein: 16.4g |
Fat: 54.9g |
Saturated Fat: 7.5g |
Sodium: 324.2mg |
Fiber: 19.5g